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Title: Vegetable, Bean and Pasta Soup
Categories: Soup Vegetarian Lowfat
Yield: 8 Servings

4cCanned vegetable broth
1cDry vermouth
1lgWhite onion; chopped
1mdFennel bulb - trimmed, chopped
3lgGarlic cloves; chopped
14 1/2ozStewed tomatoes - (canned, Italian-style)
8ozPenne or other tubular pasta
1mdZuchinni; diced
1lgYellow crookneck squash - diced
15ozCanned cannellini beans - rinsed, drained
4 Green onions; chopped

Bring broth and vermouth to boil in heavy large pot or Dutch oven over medium heat. Add onion, fennel and garlic. Cover and cook until just tender, about 10 minutes. Add tomatoes, pasta, zucchini and squash; cook until pasta is almost tender, about 15 minutes. Add beans and green onions. Cook until pasta and vegetables are tender and soup is thick, about 10 minutes.

* Source: David Badal, Houston TX * Published in: Bon Appetit - June 1993 * Typed for you by Karen Mintzias

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